POSITION TITLE: STEWARD 

LOCATION: THE LODGE AT BLUE SKY-- WANSHIP, UT 

DEPARTMENT: FOOD & BEVERAGE

REPORTS TO: Executive Chef, Sous Chef, Chef de Cuisine

POSITION SUMMARY: To assist kitchen staff with any and all duties needed to execute and clean kitchen before, during, and following meal service, with special emphasis on maintaining clean dishes, service items, and cooking implements.

It is one of the most complicated hotel positions in the area of ‚Äč‚Äčoperation, since the Steward always works under pressure and should expect results of great timely quality. The pressure is constant in their day to day work. Punctuality, responsibility, delivery, cooperation and a sense of urgency and a lot of desire to excel are mandatory for a Steward. The current dynamics of the hotel requires this position to have a high availability to work, flexibility in scheduling. The position requires being available to execute functions not considered in the descriptive functions of the position.

 

ESSENTIAL JOB FUNCTIONS:

  • Maintains an excellent working environment within their department and actively encourages the professional improvement of his internal guests.

  • To guarantee the full satisfaction of clients and guests through the timely use of intellectual and material resources, supplies, facilities and equipment.

 

DUTIES AND RESPONSIBILITIES

  • Communicates to the work team the need to constantly develop quality work.

  • Keeps staff informed of the necessary changes that have arisen in the department and in the hotel.

  • Constantly trains their personnel in the handling of and precautions that must be taken with the handling of chemical products and operation equipment.

  • Checks the equipment, facilities and kitchen areas that need maintenance and give them immediate solution and follow up for their repair through a maintenance order.

  • Coordinates the assembly, preparation and service of special events inside and outside the hotel.

  • Check the order and cleanliness of the assigned place to protect the chemical products.

  • Opens and closes the shift of service verifying the attendance of work teams, punctuality in the service and completion of work in areas, making sure that everything is well kept and in order.

  • Check the cleanliness of all areas, as well as refrigerators and freezers, verifying that they are perfectly clean

  • Maintain an excellent working environment among the internal guests

  • Perform all activities according to established standards.

  • Apply the recognition programs to the outstanding team members.

  • To comply with 100% hygiene and cleaning programs in the production kitchens, and consumption centers.

  • Maintain the kitchens, warehouses, corridors and areas in optimal conditions of cleanliness, order and safety.

  • Maintain in optimum condition the major kitchen equipment, as well as the rest of the operation team.

  • Achieve the development and constant training of its employees.

  • Always avoid waste and mishandling of supplies and operating equipment to prevent the increase in cost.

  • Participates in the Rallies

 

Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

 

ESSENTIAL QUALIFICATIONS:

  • A genuine affinity for interacting meaningfully and positively with fellow Blue Sky team members.

  • Ability to support the overall Food & Beverage operations of the property so as to maximize customer satisfaction.

  • Ability to maintain calm during busy periods and treat our guests and our colleagues with respect, and work hard together to deliver the highest quality of service to all.

  • Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision.

  • ServeSafe certification.

 

ESSENTIAL SKILLS:

  • Ability to be a clear thinker and remain calm under pressure.

  • Ability to safely handle all kitchen implements, and stamina to complete a dishwashing shift in a fast-paced work environment.

  • Ability to work effectively with a team in providing exceptional service in a luxury restaurant environment cohesively with other departments and individuals as part of a team.

  • Ability to prioritize and follow up on work assignments.

  • Understanding of food and beverage safety practices, as well as safe handling of cleaning chemicals.

Working Conditions: Most tasks are performed indoors. Temperature can reach high temperatures for comfort, but it is usually moderate.  Noise level is usually moderate.

Physical Demands: Frequent need to perform the following physical activities:

  • Reaching, bending, pushing, pulling, twisting, lifting, and climbing.   Have frequent need to perform standing and walking activities related to provide food service in the restaurant.  

  • Constant need to perform the following physical activities: grasping, turning, finger dexterity.

  • Frequent need to stand for long periods of time.

  • Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.

  • Vision requirements: constant need to view small print.  Frequent need to see small details and things clearly beyond arms’ reach.

  • Hearing requirements: constant need to speak on telephone and/or two-way radio,

  • Respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment.

NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties.  All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position.  Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.

 

ABOUT THE LODGE AT BLUE SKY: Nestled between the soaring peaks of Utah’s Wasatch and Uinta mountain ranges, a mold-breaking and highly-anticipated concept in hospitality is emerging...The Lodge at Blue Sky sits on thousands of acres of some of the world’s most breathtakingly beautiful natural lands, just a few short minutes from Park City, and its unique philosophy fosters, in equal measure, unmatched luxury and uninhibited adventure. Prestigious industry publications including Travel and Leisure and Forbes have singled out The Lodge at Blue Sky as one of the most sought-after destination hotels in the world this year. When it opens its doors for the first time in May of 2019, the Auberge Resort Group Family looks forward to welcoming guests to share in the Soulful Journey that guides every aspect of this one-of-a-kind resort’s operations.  

 

The Lodge at Blue Sky is pleased to invite qualified and passionate candidates to join our Family in growing strong roots in our local and global community, being responsible stewards of the land we love, experiencing meaningful adventures, and nurturing our connections with people and other living creatures, every single day. The Lodge at Blue Sky believes that our mission to provide luxury with wild abandon to our guests can only be fulfilled by nurturing, valuing, and empowering our employees to be their best selves, and giving our best in return. Our employee culture sets itself apart from other luxury hotels in our genuine appreciation of and respect for our team members, and we are dedicated to providing the best employee experience possible for our team by pairing people with positions that both challenge and enrich them, as well as offering competitive wages and comprehensive benefits.


  


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Auberge Resorts Collection provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Auberge Resorts Collection complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Department: Food & Bev Back of House

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